STICKY SPARE RIBS CASSEROLE
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Provided by Magdalena Wszelaki
Categories HarperCollins HarperCollins Pork Rib Pork Dinner Molasses Spice Cabbage Dried Fruit Apple
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
- Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
- In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
- Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
- Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
- Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.
BABY BACK RIBS (SMOKER, OVEN, OR OVEN-TO-GRILL)
Smoky, sweet, savory, and pull-apart tender - these baby back ribs have it all.
Provided by Jennifer Segal
Categories Dinner
Time 5h
Yield 4
Number Of Ingredients 11
Steps:
- Make the Spice Rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.
- Preheat the smoker to 225°F or the oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)
- Remove the membrane that coats the underside of each rack of ribs. Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you're lucky, it will come off all in one piece. (Alternatively, ask your butcher to do this for you.)
- Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to "sweat" and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it's not - use it all.
- Smoker Method: Place the spice-coated ribs in the smoker and cook for 2 hours. Remove the ribs from the smoker and double wrap each rack in heavy-duty foil. Return to the smoker for 1½ hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of the BBQ sauce. Fold the edges of the foil around the ribs, creating a makeshift "pan" for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more, or until the racks are tender. To determine if they're done, lift them from the center with tongs - if they bend easily and the meat "cracks" on top, they are ready. Let the ribs cool for about 10 minutes, then slice and serve.
- Oven or Oven-to-Grill Method: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce. Broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Keep a close eye on the ribs while they're under the broiler; because of the sugar in the rub and sauce, they will quickly go from nicely caramelized to burnt. (Alternatively, you can skip the broiling and finish the ribs on the grill. Preheat the grill to medium and grill the baked racks for 10 to 15 minutes, brushing occasionally with the BBQ sauce until charred in spots and heated through. Adjust heat as necessary to prevent burning.) Let the ribs cool for about 10 minutes, then slice and serve.
- Reheating/Freezing Instructions:The cooked ribs will keep in a covered container in the refrigerator for 3 to 4 days, or they can be frozen for up to 3 months. To reheat, thaw the ribs overnight in refrigerator if necessary, then place on a foil-lined baking sheet. Brush the ribs with another layer of BBQ sauce and cover tightly with foil. Warm in a 250°F oven for 30 to 35 minutes, or until warmed through. Remove the foil and continue cooking for 10 to 15 minutes to allow the sauce to set and the bark to crisp up.
Nutrition Facts : Calories 1,298, Fat 88 g, Carbohydrate 23 g, Protein 103 g, SaturatedFat 31 g, Sugar 18 g, Fiber 2 g, Sodium 1340 mg, Cholesterol 369 mg
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
- Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
- Generously apply coating of dry rub to all sides of rib rack.
- With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
- Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
- Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
- Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
SPARERIB CASSEROLE
This is an old Southern recipe my mother passed on to me many, many years ago. It's especially good for a Saturday night supper.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle ribs with 1 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown ribs in 3 tablespoons oil in batches. Place ribs on a rack in shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in remaining oil until tender. Stir in the flour, parsley, and remaining salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; place in a greased 13-in. x 9-in. baking dish. Top with sauce and ribs. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with paprika. Bake 5-10 minutes longer or until ribs are tender and potatoes are heated through.
Nutrition Facts : Calories 884 calories, Fat 58g fat (20g saturated fat), Cholesterol 188mg cholesterol, Sodium 982mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 4g fiber), Protein 48g protein.
BACK RIBS CASSEROLE
Make and share this Back Ribs Casserole recipe from Food.com.
Provided by SweetSueAl
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Cut back ribs into serving size pieces. Sprinkle both sides of pieces with seasoned salt and pepper.
- Mix caraway seed into sauerkraut, then place into a shallow 2-quart casserole.
- Arrange onion slices over sauerkraut. Cover with the tomatoes and their juice, cutting any whole tomatoes into pieces.
- Sprinkle with sugar. Place back ribs over entire surface; cover.
- Bake for 1 hour. Uncover and continue to cook about 1 more hour.
Nutrition Facts : Calories 528.8, Fat 43, SaturatedFat 17.7, Cholesterol 107.3, Sodium 613.2, Carbohydrate 9.1, Fiber 3.3, Sugar 4.9, Protein 26
More about "back ribs casserole recipes"
20 LEFTOVER RIBS RECIPES YOU'LL TRULY ENJOY - INSANELY GOOD
From insanelygoodrecipes.com
4.9/5 (7)Published Mar 4, 2021Category Recipe Roundup
- Smoked Rib Quesadillas. Give your smoked ribs a facelift by transforming them into savory quesadillas! Warm and soft tortillas are wrapped around tender smoked rib pieces.
- BBQ Pork Sandwich. This is a classic way to enjoy a tender and juicy smoked barbecue, why not smoked ribs as well? Situate your five-star rib meat in between two slices of bread for a southern-style pork sandwich.
- BBQ Pork with Cheesy Grits. Nothing pleases a crowd like savory and creamy cheesy grits. Add in your leftover BBQ ribs and you have one delicious meal!
- Breakfast Hash with Leftover Ribs. Who said ribs were just for dinner? Enjoy your succulent ribs first thing in the morning when you make this breakfast hash with leftover ribs.
- BBQ Pork Rib Tacos. Taco Tuesday just got a whole lot better! Turn your leftover ribs into juicy taco meat filling! Add your favorite toppings, and the leftovers might be better than the first meal.
- Baby Back Rib Soup. Soup is a tried-and-true way to repurpose leftover meat and vegetables. Clear out your refrigerator with this baby back rib soup recipe.
- Leftover Prime Rib Sandwich. Similar to the BBQ sandwich, this prime rib sandwich is a portable and enjoyable way to enjoy your leftover ribs. With caramelized onions, wilted arugula, and a horseradish mayo dressing, this savory sandwich is brimming with plenty of flavors.
- Irish Prime Rib Pie. Turn your leftover ribs into this savory prime rib pie! Irish pie is stuffed to the brim with plenty of vegetables and fresh herbs.
- Leftover Prime Rib and Barley Soup. This barley soup is a hearty way to serve up your leftover ribs! Satisfying barley is as delicious as it is nutritious.
- Prime Rib Casserole. This creamy casserole has all of your favorite ingredients! From soft penne pasta to fresh parsley and bacon, this dish has comfort food written all over it.
BARBECUED RIBS (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (685)Total Time 2 hrs 45 minsCategory Main Dishes
- Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
PORK RIBS AND CABBAGE CASSEROLE - WHERE IS MY SPOON
From whereismyspoon.co
Ratings 2Calories 484 per servingCategory Meat Recipes
OVEN BAKED COUNTRY-STYLE RIBS - A FAMILY FEAST®
From afamilyfeast.com
BEST OVEN BAKED RIBS RECIPE - HOW TO MAKE OVEN BAKED …
From delish.com
CROCK POT RIBS - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC BBQ BACK RIBS RECIPE | ONTARIO PORK
From ontariopork.on.ca
BONELESS PORK RIBS IN OVEN RECIPE - KEY TO MY LIME
From keytomylime.com
BACK RIBS CASSEROLE RECIPE - FOOD HOUSE
From foodhousehome.com
10 BEST BBQ PORK CASSEROLE RECIPES | YUMMLY
From yummly.com
RICK STEIN’S BRAISED BEEF SHORT RIBS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
TENDER OVEN BAKED RIBS - SPEND WITH PENNIES
From spendwithpennies.com
EASY FALL OFF THE BONE OVEN-BAKED RIBS - INSPIRED TASTE
From inspiredtaste.net
FALL OFF THE BONE BBQ RIBS - QUICHE MY GRITS
From quichemygrits.com
10 BEST PORK RIB CASSEROLE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #very-low-carbs #casseroles #beef #pork #oven #dietary #low-carb #low-in-something #meat #beef-ribs #pork-ribs #equipment #4-hours-or-less
You'll also love